Layered taco dip is a snack table staple at pretty much every summer barbecue. It?s always the first thing to get eaten, which doesn?t really come as a surprise. What?s not to love about taco filling you can eat with a chip"
At the grocery store, my eye is always drawn to the pre-made taco dips with all of their colorful layers ? beans, guacamole, olives, tomatoes, and cheese. While pretty, these packaged snacks are filled with yucky preservatives, not to mention meat and dairy products that are definitely not on a vegan meal plan. Thus, I set out to make a healthy multi-layer dip with fresh ingredients that are just as perfectly suited to a backyard cookout.
This six-layer vegan Mediterranean dip encompasses everything I love about snacking on chips and dip but leaves heavy ingredients to the wayside. We?re talking hummus, kalamata olives (my FAVORITE), white bean feta, diced cucumber, cherry tomatoes, and fresh herbs. Getting every flavor of this ingredient-loaded dip on a single pita chip can be challenging, but it?s all part of the fun. Set this dip out at your next party and I can pretty much guarantee it?ll disappear before you fire up the grill. Our six-layer vegan Mediterranean dip is best eaten fresh, but can also be covered and refrigerated for a few hours before serving. BONUS: you don’t have to turn your oven on, which we all know is critical during these hot summer months.

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